Chicken Primavera Risotto
Katie Losik
ingredients
- 2 boneless, skinless chicken breast
- halves (about 6 ounces each), flattened to 1/2-inch thickness
- Salt and ground black pepper
- Olive Oil
- 1 lemon, cut in half crosswise
- 1 medium onion, chopped
- 1 large garlic clove, minced
- 2 packages (8.8 ounces each) buttery or roasted chicken flavor pre-cooked rice
- 1 medium carrot, cut into julienne strips
- 1 medium zucchini, sliced
- 2 plum tomatoes, seeded and diced
- 2-2 1/2 cups chicken broth
- 1/2 cup (2 ounces) grated fresh
- Asiago cheese
- 1/4 cup snipped fresh basil leaves
- 2 ounces mascarpone cheese or
- cream cheese (optional)
directions
- 1
Season chicken with salt and black pepper. Heat Skillet over medium-high
- 2
heat 5 minutes; with oil. Arrange chicken and lemon halves, cut sides
- 3
down, in skillet; cook 6-8 minutes or until chicken is no longer pink, turning chicken once. Remove from skillet; cool slightly. Slice chicken into 1/2-inch pieces and set aside.
- 4
2. Lightly drizzle oil in same skillet. Cook onion and garlic over medium heat 4-6 minutes. Add rice and juice from caramelized lemon halves; cook and stir 3-4 minutes. Add carrot, zucchini, tomatoes and 2 cups of the broth to skillet; bring to a boil. Reduce heat to medium; simmer 4-5 minutes or until broth thickens
- 5
slightly. Stir in chicken; cook until heated through.
- 6
Remove risotto from heat. Add Asiago cheese and basil; stir until cheese melts and sauce thickens (adjust consistency with additional broth, if necessary). Stir in mascarpone cheese, if desired.
Source: Katie
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